Try these decadent chocolate pancakes for breakfast! Being rich in fiber buckwheat is a gluten-free cereal grain that's high in mineral and antioxidant content. The perfect nutritious ingredient to add to your morning meal.
Chocolatey Buckwheat Pancakes
Dairy-free, egg-free, refined sugar-free, gluten-free
Yield: approx. 8 pancakes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
1 cup plant milk
1 tsp apple cider vinegar
1 tsp vanilla extract
1 tbsp maple syrup
3/4 cup buckwheat flour
1/4 cup unsweetened cacao powder
2 tsp baking powder
1/2 tbsp ground flax seeds
pinch of salt
1/3 cup chopped dairy-free dark chocolate
Whisk together the wet ingredients (plant milk, apple cider vinegar, vanilla extract, and maple syrup) in a medium to large-sized bowl.
Whisk together the dry ingredients (buckwheat flour, cacao powder, baking powder, ground flax seeds, salt) in a separate bowl.
Add the wet mix into the bowl with the dry mixture and whisk until combined into a smooth batter.
Preheat a non-stick skillet over medium-low heat and pour a drop of vegetable oil and spread evenly around the skillet.
Pour 1/4 cup batter in to form each pancake and cook on each side for about 2 minutes.
To make the chocolate sauce, place the chopped dark chocolate in a bowl and melt it in the microwave for 40-second increments, mixing in between, until fully melted.
Serve with your choice of fruit toppings (I used strawberries, raspberries, and apricots) and freshly made vegan chocolate sauce.
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